Sweet Pumpkin Cookies - Recipe 4 (part 1)

SWEET PUMPKIN COOKIES

These cookies are a wonderful treat to make when the pumpkins come in with the fall squash harvest. But if you like them as much as we do, you'll be happy to hear that the cookies can be made with home-canned or store-bought cooked pumpkin puree as well. That means you can make them any time of the year.

If you don't have peanuts on hand, any chopped nuts will do; and although the chocolate chips are options, they're a great foil to the pumpkin flavor and we highly recommend the addition.

Yields about 42 cookies
Preparation time: 25 minutes
Baking time: 10 to 15 minutes

1 cup butter, at room temperature
1 cup sugar
1 cup pumpkin puree
1 egg, lightly beaten
1 teaspoon pure vanilla extract
2 cups unbleached all-purpose white flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground allspice
½ teaspoon salt
1 cup chopped toasted peanuts
1 cup raisins
½ cup chocolate chips (optional)

1. Preheat oven to 375 degrees.

2. In a large mixing bowl, cream together the butter and sugar. Add the pumpkin, egg, and vanilla and mix well until blended. Sift together the flour, baking powder, baking soda, cinnamon, allspice, and salt, and add to the mixing bowl. Stir well to form a soft batter. Stir in the chopped nuts, raisins and if you like, the chocolate chips.

3. Drop by rounded teaspoonfuls onto a large, unoiled baking sheet (or two smaller ones), allowing a little space for the cookies to spread as they bake. Bake for 10 to 15 minutes, until a toothpick inserted into the center comes out clean and the cookies just begin to brown slightly on the bottom. Use a spatula to transfer to a cooling rack or plate. Store in your favorite cookie jar.

Per 1-ounce serving: 111 calories; 1.7g protein; 6.2g fat; 13g carbohydrates; 3g saturated fatty acids; 18.1mg cholesterol; 110mg sodium; .7g total dietary fiber